Slow Cooked Lamb Shanks with Root Vegetables

Slow Cooked Lamb Shank with Roasted Root Vegetables

Slow Cooked Lamb Shanks with Root Vegetables

Melt in your mouth tender lamb shanks that come together so easily! With delicious oven roasted vegetables.

Course Main Course

Cuisine Middle Eastern

Diet Halal

Prep Time 20 minutes

Cook Time 2 hours

Servings

Calories 306kcal

Author Farah Abumaizar

Ingredients

For the lamb:

4 bone in lamb shanks
3 tablespoon vegetable oil
2 onions, sliced
4 cloves garlic, sliced
1 tablespoon flour, heaped
1 cup non-alcoholic red wine OR cranberry juice 300 ml
2 tablespoon tomato paste
2 cups chicken stock 450 ml
1 tablespoon chopped rosemary leaves
salt and pepper

For the vegetables:

4-5 carrots cut in half lengthwise
200 g turnips
200 g brussel sprouts
salt and pepper
2-3 tablespoon olive oil

Instructions

For the lamb:

Heat 2 tbsps of oil in a large pan over high heat, and once hot, add the lamb shanks and brown the lamb shanks all over until a brown crust develops, about 5-6 minutes. Season lamb with salt and pepper.
Add the remaining tablespoon of oil and fry the onions and garlic until softened. In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. Add in the tomato paste and whisk.
Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil.
Reduce heat and let sauce simmer for 5-10 minutes until slightly thickened.
In slow cooker (or a pan that'll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. If using a slow cooker, cook on low heat for 6-8 hours or until meat easily comes off the bone when you test with a fork. If cooking in the oven, cook at 160 C (325 F) for around 2 hours or meat comes off the bone easily.

For the vegetables:

Heat oven to 200 C (400F). Arrange vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper and any herbs of your choice. Roast 20 minutes, then toss with a spatula so they cook evenly and return to oven for another 20 minutes or so or until tender and cooked through.

Notes

You can easily make these in the oven instead of a slower cooker. Just roast in the oven at 160 C (325F) for 2 hours or until lamb easily falls off the bone when tested with a fork.

Nutrition